Well m not that frequent in posting recipes now a day.Main reason behind this is my Gym Routine ! .Honestly its real tough for a person like me,who is complete foodie,its impossible to have bland food,So,i keep playing with flavors to make my lunch tasty...Second problem is time,as i don't like to spend much time in kitchen when m preparing only my meal.So,Now on wards i ll try to share my those recipes on regular basis..

Mostly i have pasta,oats,brown rice or semolina as lunch with the almost 90% veggies.which is really easy n fast to prepare n keep me full for longer time.






Starting with this pasta..its highly rich with protein n iron coz of white beans n spinach.
Here is the Recipe:

INGREDIENTS

1Cup Elbow Pasta
1 Bundle Fresh baby Spinach
1Cup Fresh White Beans
1/2Cup Carrots(chopped)
1 Clove Garlic
1/4 Cup Milk
Pinch of Black pepper
Pinch of Salt



DIRECTIONS

• Boil Beans n carrot in some water for 5 minutes.Boil Pasta in salted water till al-dante.
• Blanch spinach in hot water.
• In Non stick pan sprinkle few drops of oil.fry(roast) chopped garlic.
• Add spinach n beans and fry for couple of minutes.
• Add pepper,salt n pasta with milk.Cook for 2-3 minutes.
• Pasta is ready.Enjoy !

# Some broccoli can also be added.

Even if i am not able to update my recipe here often,i try to click some pictures when ever i cook something new for my team..  This dish i cooked some days back in our dinner.just tried to make something different and actually green dish 

The result was ultimate..i thoroughly loved it and gonna make it again n again n again.. !!Best part is its got green veggies with very less oil,which makes it healthy for us 



So here is my Hara Murg/Green chicken...

INGREDIENTS

1 Kg Chicken
1bowl Fenugreek/Methi leaves(finely chopped)
2 bowl Spinach/Palak Leaves
3tbsp Coriander leaves
4-5 Green Chilies
1 Onion(finely chopped)
1tbsp Ginger-Garlic Paste(fresh)
 1tsp Coriander Powder
1tsp Turmeric Powder
1tsp Cumin Seeds
1/2tsp Garam Masala
2tbsp Oil
Salt to taste


DIRECTIONS

• Boil Spinach in 1/2 Cup water. Make puree with green coriander,chilies.
• Heat oil in Heavy bottom pan.Saute cumin and onions for 3-4 minutes.
• Add ginger-garlic paste and fry for another 1 minutes.
• Add Chicken and fry on high heat till it gets white n brown.Mix in powdered spices(except salt) and fry for another 2-3 minutes.
• Mix in chopped fenugreek leaves,close the lid and let it cook for 5 minutes on low heat.
• Add half of spinach-coriander puree and salt.Close the lid again and let it cook for another 5 minutes(or till its tender)
• Add remaining puree and cook on high heat till you get gravy of desired consistency.

# You can use chopped spinach instead of puree..But puree gives a silky texture to gravy.
## DON'T puree Fenugreek leaves.
### Adding puree in batches will make gravy greener and thick.
#### Frying chicken on high heat will seal the moisture inside.

INGREDIENTS

1 Pastry Sheet (for 6'pie dish)
2 Eggs
1 Cup boiled spinach
1/3Cup Carrot(optional)
1tbsp Onion(finely chopped)
2-3tbsp Corn(optional)
2tbsp Cream
2-3tbsp Mixed Cheese(grated)
1tsp Dried Herbs(oregeno,basil.pepper)
1tsp Butter

 
DIRECTIONS

• Spread the pastry sheet on pie dish,cut the edges.poke the base with fork and bake in preheated oven(180'C) for 10minutes.
• Heat butter in pan.Saute onion till it turns pink.Add corn and carrot with little salt,fry for another couple of minutes.Mix boiled-chopped spinach and fry till it turns dry.remove from heat and keep aside.
• Whisk eggs and cream together for a minute,add dry herbs,cheese and spinach mixture in it and mix properly.
• Pour above mixture in baked pie shell.Bake it on 170'C for 15minutes or till it sets.
• Let it cool down for half an hour and serve warm.

# You can top the quiche with extra cheese which will give it golden crust on top.
## While adding salt just keep in mind that cheese and spinach,both are salty in taste.
### you can substitute 1tbsp cream with 1/4cup milk.